Oil two 13-inch pizza pans or baking sheets, using olive oil. In the bowl of a stand mixer, combine the flours, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 4 minutes.

Divide dough into two (four or six) equal portions. Place each portion on a prepared pizza pan.

Drizzle about a tablespoon of olive oil over your hand and one portion of dough. I usually pat the dough back and forth in my hand until rounded.

Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings. Repeat process for second portion of dough. Let dough rise for about 20 minutes.

Preheat oven to 400 degrees F. Bake pizza crusts for 7 minutes (or until lightly golden) and remove from oven. At this point you can either cool the crusts, wrapping and freezing them for future use, or you can spread tomato sauce on the crust and top with your favorite toppings.

This is before the toppings are baked. Look, you can shred this “cheese!”

This is what it looks like when baked. I really does melt.

Before we started using this recipe, we always used the pizza recipe from Carol Fenster’s Special Diet Solutions. It is one of my favorite cook books and cookbook authors. Many people buy it just for the pizza crust recipe!

**edit – Sunday, May 18, 2008: Whoa! I did not realize Ginger Lemon Girl featured pizza on Friday! And it is Carol Fenster’s pizza crust with great pictures and everything! Ginger Lemon Girl ROCKS! If you have not checked out her blog, go, go NOW! I have loved everything I have tried on her site. And it is so pretty, too! Her Artisan Maple Oat Bread is delicious and, yes, she does have a recipe for Ginger Lemon Muffins there, too!

It’s is a soy based cheese, so a no-go for the soy allergic/intolerant crowd. Sorry!

On non-soy days here, we use the “Pizza Cheese” sauce (you can make it corn free by using arrowroot instead of corn starch) or make Cashew Cheese, if I think of it far enough in advance. Two types I make are very similar to these: (one fermented and one not – both raw foods)

-I’ve got my oven preheating to do the pre-bake. The crust smells wonderful and I’m really anxious to see if it works. A couple questions:
Is the dough supposed to be like a typical dough (I know most gf doughs are not) or more like batter. Mine was really hard to work with as it was much more like a batter.
Secondly, I may have overlooked it, but how long does the pizza need to bake once the sauce and ingredients are added on? I’m just going to wing it for now, but you may want to post that along with your recipe.

Sorry I didn’t answer sooner – I am at angelaskitchen.com now so don’t see the comments here as quickly.

It is very soft, though not liquid. I tried to show that it in the photos, but it is hard to convey texture that way. :o) Just be sure to oil well and be a bit gentle as you shape the dough.

I don’t have a time in the recipe, because it is very different depending on the size of pizza you make, if you divide the dough, how thick you make the crust and types and thickness of the toppings. So you do have to watch it an wing it a bit. Cook until crust is golden and it should be baked through. Hope it worked for you!

Hello! I’m a newbie to this GFCF biz. My son is “adhd” and so far the gluten free (some casien free) measures we’ve taken have made a huge positive impact. Thank-you very much for your time and effort to help other “newbies” out there! I look forward to finding more infor and tons of support here!!

Hi! So glad going gfcf has helped! Making it a little easier is the whole reason I started this blog, so I hope you find lots of info as you continue on this path.

I moved to a host a couple of months ago, so you’ll find more recipes at angelaskitchen.com. In April, I will also start the GFCF section of onceamonthmom.com to make a freezer menu each month that is all gluten and dairy free. I am so excited for this new feature. Hope to see you there!